Saturday - (VB tournament) Taco Time burritos
Sunday - (Daylight Savings Time, Jonah) sheet pan gnocchi and sausage, fruit, rolls or bread
Monday - (no school)
Tuesday - (PTSA, choir audition, piano, volleyball, Haylee's reception) chicken tortilla soup, avocado, sour cream, tortilla chips, olives
Wednesday - (ACT day, school board, YM) Greek Pastitsio Casserole, carrots, fruit
Thursday - (Jonah's day, SCC, volleyball, SCERA) leftovers
Friday - (date night, Fiddler)
baked potato bar
OVERNIGHT CHIA OATS: (This has been my go-to breakfast for weeks now – it has a ton of fiber and is so delicious). I never liked overnight oats until this recipe. In a container with a lid, combine 1 cup rolled oats (I use the sprouted rolled oats from Costco), 2 tablespoons chia seeds, 2 tablespoons basil seeds (these have double the fiber and protein as chia seeds and are tasteless – they rehydrate a bit differently than chia seeds – more of a tapioca-consistency – you can use all chia seeds or all basil seeds in this recipe, but I prefer the texture of doing half and half of each), 1/4 teaspoon cinnamon, pinch of salt, 2 1/4 cups unsweetened almond milk (or milk of choice), 1 tablespoon pure maple syrup (plus more, to taste, if you’d like it sweeter). Stir well. Cover and refrigerate at least 12 hours but preferably 18 hours or more. I scoop out 1/3 of this oat mixture every morning and top with fresh berries.
